Tuesday, February 2, 2010

Kiran's Kind Chocolate Chip Cookies

I am excited, because my dear friend in California, Kiran, is guest hosting this blog entry. Please check out her blog at Wish. Please enjoy her contribution to Chunky Chef, in her words:

One of my favorite things to do with my kids is cook. It is one area where I have enough confidence in the outcome that I can just let them have fun with it. It is almost always a relaxed and fun activity for all of us. Even the 1 year old is starting to get in on the action with an occasional stir or dump of ingredients. Last week we had several days of rain and cookie baking is the perfect rainy day activity. My two boys seem to have very different palates. One loves chocolate more than any other food (he takes after his grandmother for sure). The other has declared that he hates chocolate and only likes vanilla desserts. So it is always a big debate when we are going to make a dessert...what kind shall we make? who will we please? Since the weather was so gross and we had nowhere to be I decided on this day that we'd make chocolate chip cookies AND snickerdoodles. Since I have recently made a switch to a vegan lifestyle the cookies had to be vegan. I consulted several cookbooks and recipes and came up with adaptations/combinations of recipes I found in Vegan Lunch Box and Babycakes, based on what ingredients I had in the house. Some vegan dessert recipes have weird ingredients. Using applesauce to replace some of the margarine makes a moist and cakey cookie which my 4 year old thought would make excellent ice cream sandwiches. If only the cookies had lasted long enough to try it.

1 package of vegan chocolate chips (because we like lots of chocolate)

In a medium bowl mix the flour, baking soda and salt

In a large bowl (or in the bowl of your stand mixer) beat margarine, applesauce, sugars, tofu and vanille until light and fluffy. Add dry ingredients and mix well. Add chocolate chips.

Place large spoonfuls of cookie dough on baking sheets 3 inches apart. Bake until dark golden brown around edges, about 15 minutes. Let sit on baking sheets for a minute or so then transfer to wire racks to cool completely.

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About Me

Welcome to my blog!!! I am a foodie, but also a healthie, so I decided to share tasty and healthy recipes with you. If you know me, you'll wonder why I called this blog the "ChunkyChef." If you really know me, you'll understand that I like "whole foods" and am a lazy chopper so all my foods have really chunky bits. Enjoy!!